Caprese-style chicken stuffed into hearty portobello mushrooms — juicy chicken, fresh tomatoes, basil, and melted mozzarella for a low-carb, wholesome dinner filled with garden flavor.
4portobello mushroomswashed, dried, and the stem removed
1tspolive oil
1cupcherry tomatoessliced
¼cupfresh basilchopped
Glaze:
¼cupbalsamic vinegar
2tsphoney
Instructions
Preheat the oven to 425 degrees F.
In a bowl, mix together the chicken, 1 tsp oil, garlic salt, dill, and parsley. 1 chicken breast , 1 tsp olive oil, 1 tsp garlic salt, 1/2 tsp dill, 1/2 tsp parsley
Next, place the mushrooms in a baking pan and lightly cover the mushrooms with the remaining teaspoon of oil. Sprinkle with a pinch of salt on both sides. 4 portobello mushrooms, 1 tsp olive oil
4) Fill each mushroom with the seasoned chicken.
Add the tomato slices to the mushrooms. Be sure to slide some pieces in between the chicken so they stick. 1 cup cherry tomatoes
Bake the mushrooms uncovered for 20-25 minutes in the oven.
During the last 5 minutes of baking add the balsamic vinegar and honey to a sauce pan and heat on high heat while mixing. Let the vinegar come to a simmer. Continue to stir the vinegar until it reduces and thickens to a glaze. 1/4 cup balsamic vinegar, 1/4 cup fresh basil
Remove the mushrooms from the oven. Sprinkle with the basil and drizzle the balsamic glaze over before serving. 1/4 cup fresh basil
Video
Notes
If you can’t find large Portobellos, you can adapt — assemble everything (along with the smaller mushrooms) together in a baking dish (rather than stuffing individual caps), and begin checking earlier (e.g. ~15 minutes) for doneness, and adjust as necessary.